Skip to main content

Full text of "Stuffed flank steak and cranberry pie"

See other formats


Historic, Archive Document 

Do not assume content reflects current 
scientific knowledge, policies, or practices. 



'CffPARTMENT 



OF AGRSCULTURE 





!TOT FOR PUBLICATIOIT 



S-cL^o.ject: "Stuffed S^lank Steak and Cranberry Pie." From Bureau of Home 
Econo^nics, U- S. D. A. 



TTetre going to talk about a Stuffed Flank Steak and Cranberrjr Pic this 
morning, but first, no had better answer q question from a lady listener 
in the North. She v/ants to Imow what kind of blankets to bu^/ this fall, 
mien she goes hunting for bargains. 

She had better be careful. Things are not always what they seem, in the 
bargain world. There are a n-ujiiber of points to consider, in buying blankets 
First, there »s size . Before you go blanfet-buying, measure your mattress, 
and decide just how large a blanket you want. You might find a. bargain 
table of blankets, all right, "out what use is a bargain blanket, if it 
won't cover your toes in the winter time? Don't forget that size is an 
important item, v^hen buying blankets, or any other bedding, for that matter. 

Second, consider the weight of the blanket. Just suippose, for a certain 
particular bed, you want a heavy wool blanket. You find a bargain table 
of v/ool blankets, supposed to be heavy. They look heavy~no doubt about 
that. But remember that a light blanket may be fliiffed up so tlia.t it 
looks like a heavy one. Mill-men buy wool by weight . It might; be a good 
idea for you to ask the weight of the blankets you buy. 

Third, note whether the blariet is firm or weak; that is, find out the 
tensile strength. How? Dig your hand through the nap, and see ivhether the 
foundation fabric is firmly woven. Don't be misled by a blanlcet vdth a 
beautiful nap — and a we air foundation. 

Fourth, decide v/hether you want a blanket vnich is all v/ool, all cotton, 
or wool and. cotton mixed. If you want a vrool blanket, then look at the 
label. If the label states that the blanket is All Wool , or 100 Per Cent 
TTool , then you are reasonably safe in bij.ying it. 

If you want a blanket v;hich is wool-and cotton mixed-, ask the salesman 
what percentage of cotton there is in the blanket. And don't forget, v/hile 
you're consid.ering si zc , wo ight , strength , and the percentage of wool and 
cotton , don't forget to look at the binding . Is it a fancy silk or satin 
binding? It tid^j ^vear right out. You sec there's a difference in the 
shrinkage betv/cen a silk binding and the blanket itself. After the blanket 
is wo.shed, the binding may be priickcrod and ugly. Don't bo taken in b3^ a 
pretty silk binddng and a big silk bow. 

One more thing — the amount of nap on the blanket is important. The warmth 
of the blanket depends on the cunount of nap. The nap should not be allowed 



u 2 



to i-iat down, for tliio decreases the hco.t conductivity, and the v;arnth 
of the "blanket. Get a good hlankct, and it can Ido re-napped. 

A?id so our pucstion is ansv/crcd, and we're re.-idy to talk steak. 3y 
the vjay,have I mentioned lately the leaflet called "Cooking Beef 
According to the Cut"? Surely I have J Perhaps you weren't listening 
on that day, Lucrctia. I'm positive I woiild never neglect to mention 
S"ach an attractive leaflet as "Cooking Bccf According to the Cu.t." 

The authors — one of them is the Recipe Lady--givc a list of the tender 
cuts of meat, that is, the stealcs and roasts; then they give a list of 
the less tender cuts, that is, the less tender steaks, roasts, and stews. 

Next, having listed the different cuts of meat, the authors of this 
leaflet descriho the best methods of cooking the tender cuts, and the less 
tender cuts. 

They give recipes, too, for Broiled Steak, Ivlushroom Sauce, Rib Roast of 
Beef, Yorkshire Pudding, Pot Roast of Beef, Stuffed Flank Steak, Swiss 
Steals, Broiled Hamburg Steak on Onion Rings, and Beef Croquettes. 

All those recipes for nothing, Lucrctia, for nothing "bu.t a letter from 
you, saying you^d. like to have the leaflet called: "Cooking Beef According 
to the Cat." 



If you had this leaflet, and if you 7/antcd to Imow how to prcipare a Stuffed 
Flanlc Steals, for instance, all you^d have to do woxild he to turn to page 
six, and right there, in plain sight, youM see a picture of a Stuffed 
Flank Steak, What's that? Lucrctia says she could stuff a Flank Steals 
without seeing a picture of it. But then it ^ s nicer, don't you think, to 
sec what it will look like \men it's ready to serve? 

For dinner today, we're having a Stuffed Flank SteaJr; Baked Winter Squash; 
Creomed Onions; Mixed VcgctaDle Salad; and Cranberry Pie. 

The first thing to do, v/hcn you're preparing a Flank Steak, is to get the 
steak. Tell your iTutchor you want a very nice Flank Steak-~tell him it's 
for company. 

"Fine!" he'll say« "I have jTj.st \-hat you want." 

Then v/licn he gives you "just what you want," take it hom.e , and consu-lt 
your Beef leaflet for v;ays to cook it. Here vre are, on page six, of 
"Cooking Beef According to the Cut." Right here, on top of the page, 
is a picture of a Stuffed Flank Steak. There's a sprig of pojrsle^r here 
and there on the m.eat platter — doesn't the dish look appetizing? 



Seven ingredients, for a Stuffed Flank Steak: 



Flank Steak 

1-1 1 2 cups stale bread crijj-nbs 
1 teasx:)oon salt 
l/8 teaspoon pepper 



1 onion, minced 

1/2 cup chopped celery/, and 

2 table s-poons butter of beef 
drippings. 



Seven ingredients, for a Stuffed Flank Steak: (Repeat) 



TJipe the meat with a damp cloth. Por the stuffing, 'brown the celery 
and the onion lightly in the fat and comhine ?/ith the other ingredients. 
Spread the stuffing over the steak. Beginning at one side of the steak, 
roll it up like a Jelly roll, and tie securely in several places nith 
clean string, ''Wl^en carved in slices, the irieat v/ill be cut across the 
grain, if rolled from the side, not the end.) Sear in a sr.iall qua.ntity 
of fat in a heav^'' skillet or a haking pan, on top of the stove , and turn 
the meat frequently until browned on all sides. Slip a rack under the meat 
in the pan, cover closely, and cook in a moderate oven (350°?.) for I-I/2 
hours, or until tender, T?hen the meat is done, remove from the pan and 
prepare gravy as follows: Drain off the fat. For each cup of gray;' de- 
sired, measure 2 tablespoons of fat and return to the pan, add 1-1/2 to 
2 tablespoons of flour and stir until well blended and slightly brovmed. 
Then add 1 cup of cold water or milk and stir until smooth. Season with 
salt and pepper. 

To repeat the menu.: Stuffed Flank Steak; Baked Winter Sq.uash; Creamed 
Onions; Mixed Vegetable Salad; and Cranberry Pie.